Creamy Rosemary Parmesan Grits - Carolina Country

Creamy Rosemary Parmesan Grits

3.8/5 rating (25 votes)
Creamy Rosemary Parmesan Grits

Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside our Savory Oxtail Stew.


  • 1 cup stoneground grits

  • 4 cups chicken broth, approximately

  • 6 tablespoons butter

  • 1–2 tablespoons roughly chopped fresh rosemary

  • 1 heaping teaspoon white pepper

  • 2 teaspoons salt

  • 1 cup grated Parmesan cheese

  • 1 cup cream or half-and-half, optional


  1. Bring grits and broth to a boil. Add butter, rosemary, pepper and salt. Reduce to a slow simmer, cover and continue to cook about 25 minutes, stirring occasionally, until grits are tender. If they get too thick, add a little more broth or water.

  2. To finish, stir in salt to taste, plus Parmesan. For extra creaminess, blend in half-and-half or cream. Garnish with a bit of grated cheese and rosemary.

  3. Best if served immediately.

Helpful hint: If you have leftover grits, spread in a shallow dish and chill. Slice, dip in egg and breadcrumbs, and fry until crispy in oil or butter.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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3.8/5 rating (25 votes)

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Comments (1)

  • I will point out that if you are using a bouillon for the broth, and assuming that the bouillon has salt, please consider eliminating any added salt. Remember that the parmesan cheese also is salted.

    Ana Banana |
    March 28, 2023 |

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